German vs Japanese Chef's Knives

[@joeleen702]

I just dove into the rabbit hole of knives today, and after reading so much I realized I don’t need a whole knife set. Now I’m on a mission to find knives that will fit me. Thanks for posting this!

[@cutleryandmore]

@@joeleen702 knife sets are great for those who know they will put them all to use, but for many, some end up collecting dust. The reality is most people only need 2-3 knives. 1) 8-10 inch chefs knife. 2) 5-6 inch utility knife. 3) a bread knife if you bake a lot of bread and need to cut the loaves yourself OR a slicing knife if you like to cook whole cuts like pork loin or various roasts. However, a longer 9-10 inch chefs knife can easily act as a slicer too. This is Brandon from the video, I have 153 knives in my collection, 99% of the time I’m using a utility blade or a chefs knife!

[@joeleen702]

@@cutleryandmore that’s exactly what my last set did. I tended to use only 2 knives. So I threw out the block and some knives that needed to go anyways. I truly need some new ones.

[@joeleen702]

@@cutleryandmorealso, growing up my Dad had his favorite knife and always sharpened it on a whetstone. I never knew any other way. Now I know I understand why my Dad had a love for that 1 knife. 😂 I learned most of my cooking from him!

[@cutleryandmore]

@@joeleen702 that’s an awesome memory to have about your father, you’ll think of him any time you cook. My dad recently gave me his dad’s butchering knives from the 1940’s. Such a cool piece of family history. They are the old school white handled Dexter knives. Whetstones are definitely the way to go, too!

[@Capybaras3223]

Love Tojiro DP 🎉

[@paulsaenen199]

Same here, eyeing those japaanes "samurai" blades, finding out that with my mosed used technique, the German knife is best, many thanks, also your honesty, damaging the Wusthoff tip, thanks man!

[@cutleryandmore]

Thank you!

[@ericarafin]

Amazing chef.very informative video.I learn so many things from this video.hope always post that level of content

[@cutleryandmore]

@@ericarafin thanks for the kind words! Is there a video topic you’d like to see in the future?

[@ericarafin]

@@cutleryandmorethanks for reply.anything knife related video 😅

[@robsproducts]

What's your favourite chef knife steel? I've designed a new chef knife and need to choose a steel.

[@ZWILLINGUSA]

Thank you for sharing 👏

[@cutleryandmore]

thanks for being my first chef's knife! (Chef B)

[@FlashMan]

Hearing and seeing that tip bend hurt my heart😭. Still, this was very informative video. Thank You.

[@cutleryandmore]

Hahaha yeah, it was a very painful moment! However, it's the reality of cooking, things happen! Fortunately, it was fixed this week. Glad you enjoyed the video. Are there any topics you'd like us to cover in a future video?

[@ChefBrandonAllen]

My poor Wusthof!!!!!!

[@matthewsalazar2143]

My boy Chef Brandon…make it happen my brotha!!!

[@cutleryandmore]

Yeah, we'll keep him around for a while ;)

[@fordhouse8b]

Too bad no consideration was given to French chef knives. The design of gyutos was inspired by western knives, but more so by classic French chef knives.

[@cutleryandmore]

We did just start offering K Sabatier knives (so far we have the Carbon series up on the site but we have some stainless blades with olive wood handles going up soon too!). Good idea for a future video!

[@fordhouse8b]

@@cutleryandmore My K Sabatier 4 inch paring knife is the best paring knife I have ever had. My first one disappeared at work (probably inadvertently swept into a trash can). The slender handle, and the bolster are the features that make it so great, making it suitable both for board work as well as in hand work. I find that with the German brand paring knives, the blade isn’t wide enough to give enough clearance to comfortably work on a cutting board, and with the universally bolster-less Japanese designs, the heel of the paring knife tends to easily poke you when doing work off the board. Maybe it is a bit of a personable preference, but I have always favored a 4 inch paring knife over their shorter counterparts. Do you offer the carbon steel versions as well? Mine is a stainless one, but I have for a long time considered purchasing the carbon version. I have a couple of Swedish carbon steel Misono knives (a 240mm Chef knife and a 300mm slicer, which I love, and have never had any rust problems with) , but I have read a few reviews indicating that the carbon Sabatiers are prone to rusting very easily. I always wondered if those reviews are from people who are simply not used to carbon steel knives, or if the carbon steel used by K Sabatier is more susceptible to rust than some other brands? But bottom line, you should promote the heck out of those K-Sabatier paring knives, they are wonderful, and I love mine.

[@dimmacommunication]

For us westerners German knives are better, japanese are too delicate.